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Black Currant Pound Cake

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“I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003).”
READY IN:
1hr 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F°.
  2. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
  3. Remove and discard tea bags; cool tea to room temperature.
  4. Stir in sour cream.
  5. Combine flour, baking powder, and salt, stirring with a whisk.
  6. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
  7. Add eggs, 1 at a time, beating well after each addition.
  8. Beat in vanilla.
  9. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
  10. Spoon batter into a 10-inch tube pan coated with cooking spray.
  11. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  12. Cool in pan 15 minutes on a wire rack.
  13. Remove from pan; cool completely on wire rack.
  14. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
  15. Remove and discard tea bag.
  16. Add powdered sugar and juice to brewed tea, stirring well with a whisk.
  17. Drizzle glaze over cake.

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